It’s peach season in Texas. Of course, I wouldn’t know it because I’ve been cooped up in my office writing all summer. But, my husband took my kids to Fredericksburg to go peach picking last weekend… which means we had dozens and dozens of delicious peaches.
So, I had to make the sacrifice and stop writing for a bit to make a pie. And some jam. And a cobbler. Feel sorry for me? I thought so. Here’s my top-secret, world-famous(ish) fresh peach pie recipe. It takes some time… but it’s totally worth it.
Fresh Peach Pie
Crust:
1 1/2 cubes butter
2 cups flour
1 tsp salt
ice water
Put flour, salt and butter in a bowl. Use a pastry blender to mix butter and flour until pea-sized crumbs form. Slowly add ice water, mixing with your hands a little as possible until a sticky, crumbly dough forms. Roll out on a Silpat mat and place into a pie pan. Decorate edges as you desire.
Filling:
8 cups peaches, peeled and sliced (I dip mine in boiling water for 2 minutes to make them easy to peel)
1/2 cup sugar
squeeze of lime
2 tbsp minute tapioca
1 tbsp cinnamon
1 tsp freshly grated nutmeg
Mix into a large bowl and pour into crust. It will mound quite a bit on top.
Topping
2 cups brown sugar
1 cups flour
1 tsp cinnamon
1/4 tsp. salt
1 cup melted butter
Crumble on top of pie.
Bake at 425 for 25 minutes with a pie crust protector around the edges (if you don’t have a crust protector, tin foil will work). Then, drop the temperature to 350 and cook for an additional 45-60 minutes until peaches are bubbling and topping is dark brown.
Serve warm with vanilla ice cream.
